Servings: 4
Preparation: 10 minutes
Cooking: about 10 minutes
Ingredients
Grilled chicken
- 2 skinless chicken breasts
- 5 ml (1 tsp) Provencal herbs mix
- 15 ml (1 tbsp) Tex-Mex or Cajun spice mix
- 30 ml (2 tbsp) olive oil
- 45 ml (3 tbsp) honey
- 1 clove garlic, minced
- 1 lemon, juice
- Salt and pepper to taste
Tabbouleh
- 375 ml (1 ½ cups) wheat semolina (couscous)
- 30 ml (2 tbsp) butter
- 500 ml (2 cups) strawberries, diced
- 250 ml (1 cup) cucumber, diced
- 250 ml (1 cup) tomatoes, diced
- 250 ml (1 cup) onion, chopped (yellow, red or shallot)
- 1 clove garlic, chopped
- 1 lemon, juice
- 75 ml (5 tbsp) parsley leaves, chopped
- 75 ml (5 tbsp) coriander leaves, chopped
- 75 ml (5 tbsp) basil leaves, chopped
- 120 ml (8 tbsp) olive oil
- Salt and pepper to taste
Preparation
- Cut each chicken breast into 2 cutlets. Season with herbes de Provence, Tex-Mex spices, salt and pepper.
- In a hot frying pan over high heat, sear the chicken in a little oil, 2 to 3 minutes on each side.
- Continue cooking over medium heat, add the honey, garlic, lemon juice and cook for another 2 to 3 minutes, until the sauce reduces and coats the meat. Let cool and cut into pieces.
- Meanwhile, in a bowl, add the wheat semolina, butter, a little salt, 375 ml (1.5 cups) of boiling water, cover with plastic wrap and let the grain swell, 10 minutes.
- Using a fork, fluff the semolina and let cool.
- Add the strawberries, cucumber, tomatoes, onion, garlic, lemon juice, parsley, coriander, basil and olive oil. Season with salt and pepper. Check the seasoning.
- Serve the tabbouleh, accompanied by the grilled chicken.
